A friend was making cookies while we were chatting on the phone. As her speech became garbled, I realized she was also snacking on the raw cookie dough. I can’t imagine it myself because freshly baked, right-out-of-the-oven cookies are little bits of joy.

But aside from that, I began to query her about the safety of her behavior. I was met with mild resistance, so I changed the subject, but didn’t let it drop from my mind.

I decided to investigate, as it seemed to me that she was playing fast and loose with food poisoning. There are, after all, raw eggs in the dough.

And because the holidays are almost here, complete with culinary treats like festive cookies and eggnog, consuming raw eggs may become more common.

“A lot of people eat cookie dough and love traditional homemade eggnog, but it poses a risk,” said Vicki Billings-Rowell, food service manager at Eastern Agency on Aging. “Raw eggs can be dangerous, so it’s best not to eat dough or drink non-pasteurized eggnog. And the same goes for cider. That could also be hazardous if not pasteurized.”

Even if something is perfectly safe to consume, time is not on your side.

“Two hours is the absolute maximum amount of time that something should be left out,” added Billings-Rowell. “Especially the turkey. Serve it and put it in the refrigerator. When cooking the turkey, insert a meat thermometer into the inner thigh area near the breast. Don’t touch the bone. The turkey is done when it reaches 180 degrees. The stuffing should be 165 degrees.”

And speaking of stuffing, if your personal recipe calls for oysters, make sure they have been properly refrigerated or iced – especially if you’re serving people with weakened immune systems or liver disorders. They have an increased risk of becoming ill from improperly stored seafood. And to be especially safe, cook the stuffing outside the bird.

Getting delicious treats in the mail is always exciting, but if you plan to send food, tell the recipient what it is and when it will come. It may ruin the surprise, but better that than risking spoilage. If it’s perishable, such as cheese, meat, fruit, or cheesecake – it should be quite cold when it arrives, be unpacked immediately and refrigerated.

Parties are another holiday treat, and if you’re like me, you scope out the food table first thing. Cheese is nutritious and delicious, but be careful of the soft ones – which are typically not processed, such as feta, brie, camembert and blue-veined. Before you pile one of these on a cracker, check to see if it is cold. If not, opt for the cheddar.

“Remember, if it’s not cold and not processed, don’t put it in your mouth,” said Billings-Rowell. “Once the cheese is on your plate, touch it. Your fingers can be a good guide on temperature.”

Most of all, have a great holiday season. And remember, chocolate is safe in all settings and temperatures.

Thanksgiving is a great time to talk turkey about the Medicare prescription drug benefit, Part D. Open enrollment is from Nov. 15 to Dec. 31. If you’re enrolled in a plan that you like, you can keep it, but read everything that’s mailed to you from the plan to be sure there are no changes.

If you didn’t enroll last year but want to this year and need help, call EAA at 941-2865. We’ll look at the available drug plans and help you narrow them down to a few that would be most appropriate for you.

Carol Higgins is director of communications at Eastern Agency on Aging. E-mail Carol Higgins at chiggins@eaaa.org. For information on EAA, call 941-2865, toll-free 800-432-7812, e-mail info@eaaa.org or log on www.eaaa.org. TTY 992-0150.